Do Eggs lose any of their nutritional value if cracked and mixed up the night before using.

Now the background info...

I will be taking my daughter to kindergarten starting next week. Typically, they won't feed her breakfast, unless we choose to pay extra for it and then it's yet another crappy meal approved by the Federal Food Program. Would likely consist of cereal..

Anyway, I plan to get up and cook her breakfast before we go. Some scrambled eggs and bacon or sausage. Realistically, I should be eating this each morning also, but have been slacking lately...

My scrambled egg formula is a few eggs, a bit of milk, salt, pepper, and sometimes I'd even mix in a little (very little) cinnamon for a sweetener.

I'd like to save the couple minutes each morning of cracking the eggs and mixing everything up, by doing this the night before and storing in the fridge. Would the eggs lose any of their value by doing this, or is there any risk of them going "BAD" outside their shell?

My scrambled egg formula is a few eggs, a bit of milk, salt, pepper, and sometimes I'd even mix in a little (very little) cinnamon for a sweetener.

Drop the milk and add EXTRA THICK double cream.

wilburburns wrote:

I'd like to save the couple minutes each morning of cracking the eggs and mixing everything up, by doing this the night before and storing in the fridge. Would the eggs lose any of their value by doing this, or is there any risk of them going "BAD" outside their shell?

Cliff

Without sounding like an a$$, I need to say.... "huh???".

You probably need to just get into the swing of doing it. For example, I put oil(or butter) in the pan and switch it on, THEN i crack the eggs and mix everything up. I'm a pro. When it's done, I just bang it in the pan. Lap up the big sizzling sound, throw it all around, switch off pan, and serve. Cook fast on a high heat. The whole process takes me about 3 minutes. I can literally make scrambled eggs when the adverts come on when watching TV.

I agree, cracking the eggs probably is faster than the alternative. If you do crack the night before, you should cover them to avoid air getting at them. Oxidation is what you want to avoid. They will go rancid if left in the air. Then you have more utentials to wash up in the morning. You can crack them as fast as it takes to warm up the pan. You can mix everything up in the pan as you go. (I like to cook slower on a medium heat).

Last edited by stuward on Thu Aug 05, 2010 11:14 am, edited 1 time in total.

I'm with KPJ and STU on cracking them when you're ready, but if you must, crack the desired amount the night before, store in the refridge with a plastic covering. We used to do this the night before when I worked as a line cook, 40 some years ago. We'd do several trays of fresh eggs, and mix them in with frozen eggs, and store over night in the cooler so we'd have scrambled ready out on the lines for opening. Fried, or poached, definately right when you're going to cook them.
Tim

I agree, cracking the eggs probably is faster than the alternative. If you do crack the night before, you should cover them to avoid air getting at them. Oxidation is what you want to avoid. They will go rancid if left in the air. Then you have more utentials to wash up in the morning. You can crack them as fast as it takes to warm up the pan. You can mix everything up in the pan as you go. (I like to cook slower on a medium heat).

I mix in a cup because it seems to make fluffier/softer eggs after being cooked. And I typically cook slower on a medium heat, which is less likely to burn any portion of the egg.

Keep in mind I'm cooking for children most of the time. I can just about eat my eggs any way they are cooked, as long as the white is done, but my children are much pickier. They must be completely done/scrambled, but can't have any brown or hint of overcooking/burning.

Switch back to whole milk and enjoy what little health benefits exist in milk. The goodness is in the fat.

I'm wondering about the little health benefits in milk-- I know there is some lactose in it but no where near the carbs of grain products is it?

The problem is not just the carbs. Dairy can cause alergies. Most people are aware that lactose causes some problems but that's not the whole story. Apparently the proteins in milk, Casien mainly, are so similar to human tissue that it promotes autoimmune reactions. It can be as harmful as grains. In fact the carbs in grains are only one problem. The gluten and other anti-nutrients can cause a whole host of issues in some people. My 15 year old daughter is going through severe auto-immune issues right now and I'm having a hard time to get her to consider modifying her diet. Her doctor doesn't see it as an issue. The drug cartel doesn't pay for intervention studies of diet changes. Ask me about how money drives the health care system and the actual health of the patient is irrelevant.

The problem is not just the carbs. Dairy can cause alergies. Most people are aware that lactose causes some problems but that's not the whole story. Apparently the proteins in milk, Casien mainly, are so similar to human tissue that it promotes autoimmune reactions. It can be as harmful as grains. In fact the carbs in grains are only one problem. The gluten and other anti-nutrients can cause a whole host of issues in some people. My 15 year old daughter is going through severe auto-immune issues right now and I'm having a hard time to get her to consider modifying her diet. Her doctor doesn't see it as an issue. The drug cartel doesn't pay for intervention studies of diet changes. Ask me about how money drives the health care system and the actual health of the patient is irrelevant.

Sorry about the rant.

Wow, don't get me started.. My 5yr's Iron is Low... But instead of telling us she needs to eat more meat (Which I already know, because she doesn't like to eat at all). Her doctor prescribes More vitamins with Iron in them.

If I didn't know what little I do know about health and nutrients, I wouldn't be able to know she just needs more meat, especially red meat. She does actually like steaks and other red meats, but we tend to eat more white meats pork and chicken normally.

Honestly. I'm so fed up of hearing the conventional crap that I don't even argue with it anymore. I don't even try. Tell your Dietician that if the both of you lost some dam bodyfat then both of you would be a lot less "at risk" of heart troubles. Really makes me want to go all Ninja with an Olympic bar.

Take this, take that, then take this, then come back and see me in X amount of time, where we might consider putting you on this, and that, and what not. Whatever....

Been atleast a year now following the "dieticians" advice and, guess what? No weight loss. Unbelievable.

Sometimes people say things to me like (when discussing saturated fat, etc), "i guess all the doctors are wrong and you're right then." Or, "have you not seen all the adverts about Saturated Fat on TV?

Now I just say, "yeah with obesity, diabetes, and heart disease all sky high, and after steadily getting worse over the last 30-40 years, I really want to listen to the frikkin goverment".

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